Step 4: Cooking the Rice

Step 5: Finishing & Eating

Once the liquid is absorbed and rice is cooked, just serve and eat! The rice should be rich and silky with a great texture. The bone marrow should h...

I came up with this idea while pantry shopping in my apartment, and thought it was so good I'd share (aka show off) to you all. It's a great way to use some tastly beef marrow, and get a lot of beef flavor without using any actual muscle meat.

Step 1: Pre-soaking the rice

This is an optional step, but it will cut down on the cooking time. Simply soak the rice in enogh water to covering by a few inches and let sit for at least an hour.

Step 2: Roasting The Bones & Onions

Pre-heat your oven to 450 degrees

Start by pealing and quartering three medium sized onions, researving the peals and ends for later. Then lightly coat the onions with oil.

Spinkle bones and onions with salt and pepper. On a baking sheet lined with aluminum foil, place the oiled onions and femur bones in a single layer and roast for 20 minutes.

When the 20 minutes are up take out the baking sheet and carefully remove the liquid from the pan in one dish. Save or discard the liquid. Use a small spoon to then remove the fatty bone marrow from the bones and place it in a separate dish. Use tongs or something because the bones will be very hot. Set aside in the refridgerator for use a little later on. They will look gross, don't worry, they taste amazing!

Flip the onions over and place the now empty bones back on the baking sheet and roast for an additional 20 minutes.

After the 2nd roast the bones and onions should be nice roasted and ready to be made into a lovely stock.